Ukrainian Borscht with Beef (Printable Version)

Vibrant beet and beef soup with tender meat, vegetables, and a dollop of cream for warming comfort.

# What You'll Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt

→ Vegetables

06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - 1/4 small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste

→ For Serving

17 - 2/3 cup sour cream
18 - Fresh dill or parsley, chopped

# Directions:

01 - In a large pot, combine beef, water, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam.
02 - Heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar. Cook for another 7 to 8 minutes until vegetables are tender.
03 - Remove beef from the pot and set aside. Strain the broth if desired, return to the pot, and bring to a simmer. Add potatoes to the simmering broth and cook for 10 minutes.
04 - Add shredded cabbage and sautéed beet mixture to the pot. Simmer for an additional 10 minutes until vegetables are soft.
05 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, adjust salt and pepper to taste, and simmer for 5 more minutes. Remove from heat and let rest for 15 to 20 minutes to develop flavors.
06 - Ladle the soup into bowls and garnish with a spoonful of sour cream and chopped dill or parsley. Serve hot.

# Expert Tips:

01 -
  • The beets create a naturally sweet, earthy depth that makes the whole pot taste like it took hours, even though it doesn't.
  • It's the kind of soup that tastes better the next day, so it's perfect for making ahead when life gets chaotic.
  • One bowl feels like a complete meal—tender beef, soft vegetables, and that final dollop of sour cream transform it into pure comfort.
02 -
  • The sugar and vinegar aren't about taste—they're about balance, so add them gradually and taste as you go because every batch of beets has different earthiness.
  • Don't skip grating the beets and carrots raw; if you dice them, they won't release their sweetness into the broth and you'll end up with disconnected vegetable pieces instead of an integrated soup.
  • Sour cream is not a garnish you stir in—it's meant to swirl on top where it creates a cool, creamy contrast to the hot, deep soup.
03 -
  • If your beets are on the smaller side, add an extra half beet to ensure that gorgeous deep color saturates the entire pot.
  • The resting step isn't laziness—it's when all the flavors marry together, so don't skip those 15 to 20 minutes no matter how hungry you are.
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